Chef Tom Fraker
Smashed Potato Stack with Garlic Piquillo Sauce
Smashed Potato Stack with Garlic Piquillo Sauce
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
4 servings
Prep Time
30 minutes
Cook Time
1 hour
This would be a great side dish for a nice bone-in rib eye.
Ingredients
-
2/3 lb. Melissa's DYPs (Dutch Yellow® Potatoes) - halved
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1/3 lb. Melissa's Baby Purple Potatoes - halved
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3/4 stick unsalted butter - divided use
-
1/4 cup milk to taste
-
Sea salt to taste
-
Smoked paprika
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2 tablespoons unsalted butter - divided use
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2 tablespoons extra virgin olive oil - divided use
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4 cloves Melissa's Peeled Garlic - minced, divided use
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1/2 jar Pimientos De Piquillo - chopped
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1 package prosciutto - chopped
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1/4 cup sour cream
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4 large leaves fresh basil - cut into ribbons
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2 cups chicken broth
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1/2 jar Pimientos Del Piquillo
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2 cloves Melissa's Peeled Garlic
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To taste sea salt
-
To taste Crushed Red Pepper
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2 teaspoons cornstarch
-
1/2 cup cold water
For the sauce
Directions
Place the DYPs in a pot and cover with water. Do the same with the Purple potatoes. Bring to a boil and salt them. Boil until fork tender.
Strain the potatoes and place them in separate bowls. Smash them with the ¾ stick of butter (half the butter between each bowl). Season both with the sea salt and smoked paprika and mix well.
In a sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Do the same in another sauté pan. In one pan add half of the minced garlic and piquillo peppers and half of the prosciutto and sauté for 2-3 minutes. In the other pan, add the other half of the garlic and prosciutto and sauté for 2-3 minutes.
Add the sour cream to the garlic-prosciutto mixture and mix well.
To make the sauce
In a saucepot, add the chicken broth, piquillo peppers, garlic and salt. Bring to a boil and then simmer for 10 minutes.
Off of the burner, carefully blend with an immersion blender.
Place the sauce back on the burner and return it to a simmer.
In a cup, stir together the cornstarch and cold water to make a slurry.
Slowly stir the cornstarch slurry into the sauce and simmer for 5 minutes.
Add the red pepper flakes, stir and set aside.
To assemble
In a 2 ½-inch ring mold, place the smashed DYPs, about two-thirds full. Pack it tight.
Carefully remove the mold and repeat this 7 more times.
Next, do the same with the smashed purple potatoes but make only 4 molds.
On a serving plate, place one of the DYP molds. Top that with some of the piquillo mixture.
Next, place one of the purple potato molds. Top that with some of garlic and prosciutto mixture.
Now lean another DYP mold up against the stack. Drizzle some of the sauce over the top and garnish with the basil. Repeat for the rest of the molds.
Filed in:
Baby Purple Potatoes,
Basil,
Crushed Red Pepper,
Dutch Yellow® Potatoes,
DYPs,
Melissa's DYPs (Dutch Yellow® Potatoes),
Peeled Garlic,
Purple Potatoes,
Red Pepper Flakes,
Side Dish,
Smashed Potato Stack with Garlic Piquillo Sauce
